Broccoli Cheddar Soup is such an easy dinner recipe! Comforting and perfect, it is better than any bowl you will get at a restaurant.
The most popular recipe on this website is my Slow Cooker Broccoli Cheddar Soup. Since first publishing it in the fall of 2016, it has been viewed several million times and has so many 5 star reviews. It is a winner for sure!
This stove-top version is a faster spin on that fantastic recipe and is perfect for a quick dinner. I love comfort food that doesn’t take all day to make. I’m obsessed with Panera’s Broccoli Cheddar Soup, and I would argue that this is even better.
It’s a cold, windy, rainy day and what better menu for dinner than broccoli cheese soup. I made exactly as stated, elected to purée with my immersion blender. It is delicious, no changes, which for me is unusual.
How to make Broccoli Cheddar Soup
This is a brief overview of this delicious soup. For the full recipe with all of the measurements, see the recipe card at the bottom of the post.
- Sauté the vegetables. Start by melting some butter and sautéing carrots and onions in it.
- Make a roux. Whisk flour into the butter to create the thickening agent for the soup. You can read more about this below.
- Add the chicken stock. The key to this step is to do it slowly. You want to add about a tablespoon at a time to start and more as you go. While you are going slowly, the whole process will take about a minute total.
- Simmer the soup and cook the broccoli. Once all the stock is added, bring the soup to a simmer and add the broccoli, cooking for 15 minutes or until tender.
- Finish off the soup. If you want a less chunky soup, remove a little at this point (one or two cups) and blend it. Stir in the half and half, and let the soup heat through. Add in the cheddar cheese.
Cheese for Broccoli Cheddar Soup
You will notice that for this broccoli cheese soup recipe I use mild cheddar cheese. I find that it pairs really well with the other ingredients in the soup. It is delicious without over-powering the veggies. That being said, if you really crave that distinct cheddar flavor, use a medium or sharp cheddar cheese.
Slow Cooker Broccoli Cheddar Soup
Making a Roux
The thing that keeps this soup so creamy and perfect is the roux we add. A roux is the combination of a fat, in this case butter, and flour. The fat coats the flour and keeps it suspended in the liquid.
After adding the flour to the fat, you slowly add the liquid. The key is to do this slowly, just a little at a time to start. The more you add the more quickly you can go on, and the whole process should only take about a minute total.
Making it Gluten-Free
This soup can be made gluten free by changing out the all purpose flour for a gluten free flour. I have found that while it works, the soup is just slightly less creamy than when you use all purpose flour. It is still absolutely delicious and a great way to enjoy this soup if you cannot eat gluten.
Make it Vegetarian
Chicken stock is a really simple way to add depth of flavor to a recipe. It gives the soup a taste as though it has been simmering on the stovetop all day. That being said, you can absolutely make this recipe vegetarian by swapping the chicken stock for vegetable stock.
Instant Pot Broccoli Cheddar Soup
Shredding Cheese for Broccoli Soup
I’m going to hop right up on my soap box again and urge you to buy a block of cheddar cheese to make this recipe. Pre-shredded cheese is great for tossing on top of a taco, but it is coated in preservatives that make it difficult to melt. If you want a cheese that will melt well, buy a block and take the extra two minutes to shred 2 cups.
Half and Half
Half and half is a product commonly used in the United States that is made up of half whole milk and half heavy cream. In the UK, it is often known as half cream. I love using half and half in this recipe because you get all the creaminess of heavy cream with less of the fat.
Storing
You can store this soup, once cooled, in an airtight container in your refrigerator. It will keep for four days.
Freezing
You can freeze this broccoli cheddar soup. I recommend freezing it in individual portions in containers that allow for it to expand as it freezes.
While it can be frozen, you will likely face a little bit of separation when it thaws and reheats. It will still taste delicious and will be safe to eat.
Reheating
This soup reheats best in a small saucepan over low heat, while you stir it intermittently.
If you choose to microwave it, do so at half power. Stir it after about a minute and a half and then put it back in for short intervals until warmed through.
What to Serve with Broccoli Cheddar Soup
I think this broccoli cheddar soup recipe is great on its own, but if you are looking to round this out with sides, here are a few ideas:
- These Dinner Rolls would be great to dip in it. I love that they only take an hour.
- If you are hosting a lunch, Greek Quinoa Salad would be a great option to put out with this soup.
- And we always love my Roasted Baby Potatoes.
If you make this or any of my other recipes, leave me a comment and let me know what you think!
Simple Broccoli Cheese Soup
Ingredients
- 3 tablespoons unsalted butter (42.4 grams)
- 2 cups shredded carrot about two medium carrots
- 1 small yellow onion diced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/8 tsp nutmeg
- 1/3 cup all purpose flour (40 grams)
- 6 cups chicken broth or vegetable broth (1360.5 grams or 1419.5 ml)
- 4 cups broccoli florets about two medium heads (372 grams)
- 1 1/2 cups half and half (354.9 grams)
- 2 cups mild cheddar cheese shredded (226 grams)
Instructions
- Melt the butter in a large pot over medium heat. Add the onions and carrots. Season with salt, pepper, and nutmeg. Sauté for three to four minutes or until the onions are tender.3 tablespoons unsalted butter, 2 cups shredded carrot, 1 small yellow onion, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/8 tsp nutmeg
- Whisk in the flour, and cook for about 30 seconds1/3 cup all purpose flour
- Very slowly pour in the chicken stock. Add about two tablespoons at a time, fully whisking it in and combining it before adding more. As you add more, you will be able to add it more quickly.6 cups chicken broth
- Stir in the broccoli, bring to a simmer, and cook for 15 minutes or until the broccoli is soft and tender.4 cups broccoli florets
- Optional: Remove some of the soup and blend it for a less chunky soup.
- Stir in the half and half and allow the soup to warm through.1 1/2 cups half and half
- Stir in the cheddar cheese until it is fully melted and combined into the soup.2 cups mild cheddar cheese
Sherrie P Roberts says
I jaust made this soup. It is great!
Lynda Nollau says
That’s what I’ve been doing wrong!! My husband complains my cheese soups taste “powdery”. I have been using pre-shredded cheese from a bag. Next time I’m following your advice. Thanks!
Oooo, interesting! I hope this recipe works better for you!
Susan Currier says
I just made this soup. It’s light colored and watery. Taste good but isn’t thick or yellow.
I’m really sorry this didn’t work out for you! The color of the cheddar cheese will impact the final color of the soup,and not all cheddar is the same dark color. As for the thickness, that is about the roux. You have to really make sure that you add in the broth slowly after whisking in the flour. If you rush this step you won’t have as thick of a soup at the end. Again, I’m really sorry it didn’t work for you.
Michelle McCarron says
I made this tonight! It was amazing! I did version 2. I let the roux boil a bit to thicken and I added the flour to the cold half and half and whisked it prior to adding to the butter. I did use shredded cheese to save time. I used Cabot brand which is what I use in my mac and cheese. It definitely matters which brand you use.
So happy you liked it Michelle!
Christine says
Just finished cooking. Perfect! Creamy and bright. Got rid of my other recipes. This is IT!
I’m so glad you liked it Christine! Thank you for taking the time to come back and tell me!
Helene says
Guess what’s for dinner? U got it broccoli cheddar soup thanks Lisa u da best
I hope you loved it Helene!
Lu says
What if I don’t have half & half? Is there a substitute?
Half and half is equal parts whole milk and heavy cream. So you could make some yourself. Or you could make it with just milk and it just won’t be quite as thick.
Edina Robinson says
Made this about a month ago and it was yummy. My husband suggested adding crumbled bacon on top upon serving. That really set this soup apart! Making it again now.
So glad to hear you liked it!
sandee says
Looking forward to making this. Can I use frozen broccoli in this recipe? Thanks in advance.
I haven’t tried this with frozen broccoli. I think it will be fine though.
Penny Bingham says
What is half & half?
It’s an American sold product that is made from half heavy cream and half whole milk.